Pesto Orzo

There’s something about the way the sun shines through the kitchen window in spring that makes me crave a bowl of Pesto Orzo. I remember the first time I made it—simple ingredients dancing together in a pot, creating a dish that felt both elegant and comforting. As I stirred the rich cream and bright green pesto into the pasta, the aroma filled the room, inviting friends over for a casual dinner. It’s a recipe that brings people together, one forkful at a time. Whether you’re hosting a small gathering or enjoying a quiet evening at home, Pesto Orzo is the perfect dish to share. I love how versatile it is; it can be a luxurious main course or a delightful side dish. Each bite bursts with flavor, making it feel special every time. This dish has become a staple in my kitchen, and I hope it finds a place in yours too.

Pesto Orzo Ingredients

When it comes to the ingredients for Pesto Orzo, each plays a vital role in creating a harmonious dish. The combination of creamy textures and fresh flavors is what makes this recipe so special. You’ll find that the key players include orzo pasta, rich heavy cream, and flavorful pesto, along with fresh asparagus and sun-dried tomatoes that elevate the taste. Let’s take a look at what you’ll need:

• 1 tablespoon olive oil: This adds a nice depth of flavor and helps sauté the vegetables.
• 2 tablespoons butter: Richness that complements the cream and pesto.
• 1/2 medium onion, chopped: A base flavor that enhances the overall taste.
• 4 cloves garlic, minced: Essential for aromatic depth.
• 1/2 teaspoon Italian seasoning: A blend of herbs that bring a touch of Italy to the dish.
• 1 cup DeLallo Orzo Pasta, uncooked: The star ingredient that gives the dish its name.
• 2 cups chicken broth: Adds moisture and savory flavor.
• 3/4 cup heavy/whipping cream: Makes the sauce rich and creamy.
• 1/4 cup DeLallo Simply Pesto: The main flavor component that brings everything together.
• 1/3 cup DeLallo Sun-Dried Tomatoes, drained & chopped: For a tangy and sweet touch.
• 6 spears asparagus, cut into quarters: Adds freshness and crunch.
• 2 cups cooked chicken (try rotisserie), shredded/chopped: A great protein addition that makes it hearty.
• 1/2 cup freshly grated parmesan cheese: For a creamy finish and umami flavor.
• Salt & pepper to taste: Essential for seasoning.

Instructions for Pesto Orzo

Cooking Pesto Orzo is a breeze, and you’ll love how easy it is to follow these steps. Let’s dive into the process:

1. Begin by heating a large pot over medium-high heat. Add the olive oil and butter, allowing them to melt together. You’ll want to get the mixture warm enough to sauté the vegetables.

2. Once the butter has melted, add the onion to the pot. Sauté for about 3 to 4 minutes, stirring occasionally until the onion becomes translucent and fragrant.

3. Next, toss in the garlic and Italian seasoning. Stir them into the onions and let them cook for about 1 to 2 minutes, just until the garlic is aromatic but not browned.

4. Now it’s time to add the orzo pasta. Stir it in and let it cook for 2 to 3 minutes, stirring often to coat it with the buttery mixture. You want the pasta to absorb some of those lovely flavors.

5. Gradually pour in the chicken broth, stirring to combine. Then add the heavy cream, pesto, sun-dried tomatoes, and asparagus. Bring this mixture to a gentle bubble.

6. Once it’s bubbling, reduce the heat to medium or medium-low. Allow it to cook uncovered for about 10 minutes, stirring fairly often to ensure nothing sticks. You want the orzo to cook through while the liquid gently reduces.

7. After 10 minutes, check the orzo for doneness. If it’s firmer than you’d like, cover the pot and let it sit off the heat for a few minutes. This will help the pasta absorb more moisture.

8. When the pasta has reached your desired consistency, stir in the cooked chicken. Let it warm through for just a minute.

9. Finally, remove the pot from the heat and stir in the parmesan cheese. Give everything a good taste, adjusting salt and pepper as needed. If the sauce feels too thick, add a splash more of cream.

10. Serve immediately, and enjoy your homemade Pesto Orzo! It’s sure to impress.

Expert Tips about Pesto Orzo

To get the most out of your Pesto Orzo, here are some expert tips that can help with your cooking experience:

• Storage: To store leftovers, place them in an airtight container in the fridge. They can last for up to 3 days.
• Freezing: You can freeze Pesto Orzo in a freezer-safe container for up to 2 months. Just make sure to thaw it overnight in the fridge before reheating.
• Pairing: Serve Pesto Orzo with a fresh side salad or garlic bread for a complete meal.
• Adjust for Portions: This recipe is easily doubled or halved, depending on your needs.
• Garnish: Top with extra parmesan cheese and fresh herbs like basil for added flavor and presentation.

How to Serve Pesto Orzo

When it comes to serving Pesto Orzo, presentation and pairing can elevate your meal. Here are some ideas:

• Casual Dining: Serve in individual bowls for a cozy family meal. It’s comforting and perfect for sharing.
• Elegant Gatherings: For a dinner party, use beautiful serving dishes and sprinkle with fresh herbs and extra parmesan cheese for visual appeal.
• Seasonal Side: This dish pairs wonderfully with grilled vegetables in the summer or a hearty salad in the spring.
• Festivities: It makes a great dish for gatherings during holidays or special occasions—everyone loves pasta!
• Storage Tips: If you have leftovers, keep them in a sealed container in the fridge. Reheat gently on the stovetop, adding a splash of cream if needed.
• Meal Prep: Prepare it ahead of time for easy lunches throughout the week.

FAQ

Conclusion

Pesto Orzo is a delightful dish that brings comfort and flavor to your table. Its creamy texture, burst of flavor, and ease of preparation make it a go-to recipe for any occasion. I encourage you to try this recipe, whether it’s for a busy weeknight or a special gathering. You won’t regret it!

Pesto Orzo

The ultimate comfort food, Pesto Orzo combines creamy textures with fresh flavors for a delicious weeknight dinner. This easy recipe is a crowd-pleaser that will have everyone asking for seconds. Make it tonight!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: Italian

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1/2 medium onion chopped
• 4 cloves garlic minced
• 1/2 teaspoon Italian seasoning
• 1 cup DeLallo Orzo Pasta uncooked
• 2 cups chicken broth
• 3/4 cup heavy/whipping cream
• 1/4 cup DeLallo Simply Pesto
• 1/3 cup DeLallo Sun-Dried Tomatoes drained & chopped
• 6 spears asparagus cut into quarters
• 2 cups cooked chicken (try rotisserie) shredded/chopped
• 1/2 cup freshly grated parmesan cheese
• Salt & pepper to taste

Equipment

• Skillet
• Large Pot
• Grater
• Chef's Knife
• Wooden Spoon

Method

 

1. Add the olive oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
2. Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often.
3. Stir in the chicken broth, cream, pesto, sun-dried tomatoes, and asparagus. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will likely need to turn the heat down a bit (to medium or even medium-low). You want it to gently bubble vs. furiously boil, and you don't want the liquid to reduce too much before the pasta has cooked.
4. Stir in the cooked chicken (let it warm through for a minute or so).
5. Take the pot off the heat and stir in the parmesan cheese. Give it a taste, and if the pasta is firmer than you'd like or you want the sauce to be thicker/more absorbed, cover the pot and let it sit for a few minutes. If the sauce has reduced too much, add in a splash of cream. Season with salt & pepper as needed and enjoy immediately.

Notes

If you’re using very thin asparagus or you prefer it to be more crisp, add it in a few minutes later than suggested.

Every stove and pot varies, so if you notice that the liquid has absorbed before the pasta has cooked, I recommend turning the heat down and adding a little more chicken broth and/or cream. If there’s too much liquid, simply leave it a bit longer as the orzo will soak it up quickly.

Orzo is pasta. If you want to make this with rice, you may have to adjust liquid measurements and cooking time.

Serves 4-6 depending on how much people eat/what else it’s served with.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.